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Roll Baked Sushi Cups Recipe

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4.4 from 74 reviews

These Roll Baked Sushi Cups are a creative twist on traditional sushi, combining a crispy seaweed base with flavorful rice and a creamy seafood filling. Baked to golden perfection and topped with spicy mayo, avocado, chives, and furikake, they make an impressive and delicious appetizer or snack that’s easy to prepare in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

Rice and Seaweed Base

  • 2 Cups Sushi Rice (cooked and cooled)
  • 3 Packages Roasted Seaweed Snacks (avocado oil flavor or any flavor)

Seafood Filling

  • ½ Pound Imitation Crab (chopped fine)
  • ½ Pound Cooked Shrimp (chopped fine)
  • ½ Cup Cream Cheese (softened)
  • ¼ Cup Kewpie Mayo
  • ¼ Cup Sriracha
  • ¼ Cup Low-sodium Soy Sauce

Garnishes

  • Chopped Chives
  • Spicy Mayo (for drizzling)
  • Avocado (sliced or diced)
  • Furikake (Japanese rice seasoning)

Instructions

  1. Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent sticking.
  2. Make the seafood filling: In a medium bowl, combine the finely chopped imitation crab, cooked shrimp, softened cream cheese, Kewpie mayo, sriracha, and low-sodium soy sauce. Stir thoroughly until the mixture is smooth and evenly combined, then set aside.
  3. Prepare seaweed base: Crumble two sheets of roasted seaweed and evenly press the crumbled seaweed into the bottom of each muffin tin cavity to form the base layer.
  4. Add rice layer: Scoop 2 to 3 tablespoons of cooked and cooled sushi rice into each cavity over the seaweed base. Using the back of a spoon, press the rice down firmly so it holds together well.
  5. Add seafood filling: Evenly divide the prepared crab and shrimp mixture on top of the rice in each muffin tin cavity, spreading it out gently.
  6. Bake the sushi cups: Place the muffin tin in the preheated oven and bake for 16 to 17 minutes until heated through. Then switch the oven to broil on high, and broil the sushi cups for an additional 2 to 3 minutes until the tops are golden and slightly crispy.
  7. Cool and remove: Remove the muffin tin from the oven and allow the sushi cups to cool slightly before carefully removing them from the tin to maintain their shape.
  8. Garnish and serve: Top each sushi cup with a drizzle of spicy mayo, slices or cubes of avocado, a sprinkle of chopped chives, and furikake seasoning. Serve immediately and enjoy!

Notes

  • Use avocado oil-flavored roasted seaweed for a slight buttery taste, but any roasted seaweed flavor works well.
  • Make sure the sushi rice is fully cooked and cooled before assembly to help the cups hold their shape.
  • Press the rice firmly into the muffin tin to compact it and prevent the cups from falling apart.
  • Broiling at the end adds a delicious crispy golden top to the sushi cups.
  • Feel free to substitute imitation crab with real crab or other seafood as desired.
  • Spicy mayo can be made by mixing mayonnaise with a bit of sriracha to taste if you don’t have pre-made spicy mayo.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Japanese-inspired

Find it online: https://yourdailycook.com/roll-baked-sushi-cups-recipe/